In a non stick wok, heat oil on medium high flame
Add cinnamon sticks, cloves, 1 tsp cumin, 1 spring curry leaves and mustard seeds
Stir in hot oil for 1 minute until all the aroma are released in the oil
Add chopped onions and fry until translucent and slightly brown
Add crushed garlic, ginger and crushed chilies and stir until they turn slightly brown
Add chopped tomatoes, salt, chili flakes and paprika and mix well
Cover and cook until all the tomatoes become soft and like a paste
Add powdered cinnamon and stir constantly and try to dry up all the water
Add sugar and continue to stir until its dry and there are no more water remaining and the oil separates from tomatoes
Add 1 tsp roasted crushed cumin and 1 sprig of curry leaves as garnish

Serve with any curry Dish

TIPS
Puree half of the tomatoes to cut down on cooking time
Tomato chutney is best when its spicy so add more chilies if needed